Características fenotípicas del cacao, influenciadas por la aplicación de algas marinas en el Ecuador
This document deals with the phenotypic characteristics of cocoa, influenced by the application of seaweed. If there is no adequate nutrition program, especially with the application of products based on seaweed, it is very likely that low yields will be obtained in the culture in terms of its diffe...
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| フォーマット: | bachelorThesis |
| 出版事項: |
2021
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| オンライン･アクセス: | http://dspace.utb.edu.ec/handle/49000/9283 |
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